Ingredients
3 Portabella mushrooms
4 Cloves of garlic
1/3 cup of balsamic vinegar
3 tablespoons sugar
Dash salt and pepper
Enough olive oil to cover a pan
Box of rice pilaf
Preparation
Cook rice pilaf according to directions on box. Peel and chop up the garlic and toss into heated oil in pan (don’t let it get too brown). While it’s cooking, clean and cut the mushrooms into bigger than bite-sized pieces. Remember to discard the stems, you can only use the mushroom caps. Toss mushrooms into pan and watch carefully. When they begin to sweat (meat will become pink), add balsamic vinegar. When the mushrooms, garlic, and vinegar mixture begin to sizzle, add sugar and reduce heat. Cook under reduced flame until mixture turns syrup-like (about seven minutes). Add a dash of salt and pepper to taste. Remove from heat and mix into rice pilaf.
